Thursday, 13 November 2014




For the khandvi batter:
Besan/gram flour                     - 1 measuring cup or 100 gms
Sour curd/yogurt      ,               - 3/4 cup  or about 150 gms + 2.25 cups water OR 3 cups mattha/chaas (Buttermilk)
Ginger and Green Chili Paste  - 1/2 inch ginger, 1 green chili grated or coarse grind
Turmeric powder / haldi          - 1/4 tspoon
Asafetida                                  - 1 pinch
Salt                                           - to taste

For the filling in Khandvi:
Fresh or desiccated coconut    - 2 tbspoon
Fresh Coriander                       - 2 tblspoon finely chopped

For the khandvi Tadka/Tempering:
Oil                                           - 1 tblspoon
Kadi Patta / Curry Leaves      - 8-10 leaves
Mustard seeds/ Rai                 - 1 tspoon
Sesame seeds/Safed Til          - 2 tspoon
Green Chili/Hari Mirch          - 1 slit or chopped

Preparing the khandvi rolls:

Take the gram flour in a bowl, add Ginger, Chilli paste/powder, turmeric powder, asafoetida and salt.
Now Add the yogurt, whisk well. Add water and stir well till smooth.

With a whisk or electric whisk, keep on stirring and mixing till all the lumps are dissolved and you get a smooth silky batter.
There should be no lumps in the batter. you can also use a hand held beater to mix the batter.
spread oil on plates or boards or tray. large steel thalis or trays work very well. you can also use the back of a large baking tray or best is your kitchen countertop.
Now mix the chopped coriander leaves and grated coconut for filling, and keep aside.
Pour the batter in a heavy bottom saucepan or a broad frying pan. keep the stove flame to the lowest. Start to stir.
Keep on stirring when the khandvi batter is getting heated up. Lumps will begin to form and you have to continuously stir so that the lumps don't form.
The batter will start to thicken and keep on thickening, you need to keep on stirring.
Best to use a wooden spatula or a heat proof silicone spatula. The batter also should not be allowed to stick at the bottom. so you have to stir continuously.
Before you decide to spread it onto trays, do a plate test when the batter has thickened well.
Spread a few teaspoons of the batter on a greased plate. Let it cool a bit and then begin to roll.
If you are unable to roll, then the batter needs to be cooked bit more.
The final consistency of the khandvi batter will be more like thick whisked yogurt.

It took me 20 minutes to get the correct consistency on a low flame.
The timing will vary depending on the intensity of the flame, the thickness/thinness of the pan and the size of the pan.
just do the plate test and when you can form the rolls, then the khandvi batter is ready.
If the batter becomes too thick, then it becomes difficult to spread and you don't get thin layers in the rolls.

In this case, still spread the batter. you will get thick slices, but still they taste good.
Quickly pour about 3-4 spatula of batter on a large plate and spread thinly & evenly with a spatula.
you have to be quick with the remaining batter too. since even a bit of cooling and the batter becomes likes blob, difficult to spread.
Allow the spread batter to cool and then sprinkle the coconut + coriander leaves mixture evenly.
You can also skip this stuffing part if you like them without it.
Cut into equal sized strips say about 1 n half inch. Gently roll each strip tightly.
Place them in a serving tray or plate nice arranged or stacked.

Now prepare the Tadka. 
Heat oil and crackle the mustard seeds. Now add curry leaves, green chilies and fry for a few seconds.
Add the sesame seeds and when they change color & crackle, pour the hot tempering mixture along with the oil on the khandvi rolls evenly.
Garnish them with some more coconut and coriander leaves and serve with green or red chutney.

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